Cookbook:Banana Roll with Cream Cheese Filling

Banana Roll with Cream Cheese Filling
CategoryDessert recipes
Servings12–15 servings
Time90 minutes

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This banana roll consists of a thin banana cake, topped with cream cheese frosting and rolled into a log shape. It is similar to a jelly roll or a Swiss roll.








  1. Preheat oven to 375°F (180°C).
  2. Grease a 15×10-inch jelly-roll pan; line with parchment paper. Grease and flour paper; set aside.
  3. Spread out a clean, thin dish towel on the work surface (make sure the towel is larger than your jelly roll pan); sprinkle liberally with powdered sugar (this can be done using a mesh strainer).
  4. In a small bowl, whisk together flour, baking powder, and baking soda.
  5. In a large bowl combine eggs and sugar; beat until thickened. Add bananas and vanilla; beat until well mixed.
  6. Stir flour mixture into egg mixture.
  7. Spread batter evenly into prepared pan, easing it carefully to the corners with a spatula.
  8. Bake for 13–15 minutes or until center springs back when lightly touched.
  9. Immediately loosen cake from edges of pan; invert cake onto the prepared towel. Remove pan; carefully peel off paper.
  10. Roll up cake in towel while hot, starting with 10-inch side. Cool completely on wire rack, at least an hour.
  11. When cake is almost completely cooled, make the filling: beat cream cheese, powdered sugar, butter, and both extracts in small mixing bowl until smooth.
  12. When cake has cooled completely, unroll and spread with filling, then re-roll cake. Wrap rolled cake in plastic wrap then refrigerate at least 1 hour (but overnight is best).
  13. To serve, unwrap cake and place on a platter. Sprinkle with powdered sugar, and then cut into slices.